- 1 pound squash (remove seeds and then weigh if large),
such as zucchini, goldbar, crookneck, or any combination, grated
- 1 large carrot, grated
- ¼ cup sugar
- 1 Tablespoon Garlic Gold® Sea Salt Nuggets
- 2 large ripe mangoes, cut lengthwise into strips, about ¼ inch thick
- 2 cups bean sprouts
- ½ cup torn fresh cilantro leaves
- ½ cup torn fresh basil leaves
- ½ cup torn fresh mint leaves
- 1 cup hemp nut butter
- ¼ cup maple syrup
- Juice and zest from 2 fresh limes
- 2 Tablespoons chopped ginger
- 1 Tablespoon hot pepper sesame oil (optional)
- 2 Tablespoons tamari
- Additional Garlic Gold® Sea Salt Nuggets
- Nutiva® Hemp Seeds
- Torn cilantro leaves if desired
Sprinkle the sugar over the grated squash and carrots in a colander. Take a bowl that is slightly smaller than the colander and fill it with water. Put that on top of the grated squash mixture and place in sink. Allow to sit 3 to 8 hours to remove excess moisture from squash. Rinse well and blot with paper towels after sitting. Combine with remaining salad ingredients.
Process all dressing ingredients in blender or food processor, adjusting seasonings to taste. Pour over salad mixture, mix, and serve, garnishing each plate.
- Take some squash, grate it. Put some Garlic Gold® Meyer Lemon Vinaigrette on it. Eat it.
- If you have a lot of squash from your garden: 1) grate it; 2) sprinkling some sea salt or sugar on it in a colander will draw out moisture; no need to measure here; 3) put a bowl filled with water on it, then leave it alone while you go to bed, go to work, go do something; 4) rinse, now put lots of Garlic Gold® Meyer Lemon Vinaigrette on it; this will keep for up to a week in the fridge.
- Sprinkle some Nutiva® Hemp Seeds on top, there’s your protein, now you have lunch, no fuss!
- First, buy a carton of fresh, unpasteurized miso (the kind in the refrigerator). This has live enzymes and, as a fermented food, will keep up to a year. The pricier misos, like wine, are aged longer and have developed a more mellow, smoother flavor, definitely worth the money.
- Now use this as your base for a wonderful soup any time. You can follow the ratio of water to miso paste on the package, but I never do; I make it like I do my coffee; I add more because I like a stronger flavor; keep adding miso paste until it tastes right to you.
- Now that you have your base, you can take all of the leftover bean sprouts and fresh basil, mint, cilantro, maybe a squeeze of lime juice and a little diced fresh ginger if you want, and make the most nourishing, low-cal Thai vegetable soup out of the things I always seem to have left when I make this coleslaw recipe.
- Whatever you don’t want to eat right away, put in Tupperware-type containers, fill 2/3 of the way full, and freeze. This soup is incredible in the middle of winter at night when I am cold and do not want something heavy.
- So now you have many nourishing meals from the ingredients you bought from one recipe, hence, you save green, always a good thing!
If you liked this recipe, you’ll love these products:
- Garlic Gold® Sea Salt Nuggets
- Garlic Gold® Meyer Lemon Vinaigrette